ABSTRACT
INTRODUCTION: excess salt intake is associated to the risk of cardiovascular diseases. Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of bread. OBJECTIVE: to quantify the amount of salt in bread in Spain in 2014, and to compare it to the amount of salt in 2008. METHODS: this cross-sectional study was conducted in Spain in 2014, and 1,137 loaves of bread (three types: barra, a Spanish style, similar in shape to a baguette; baguettes and wholemeal) were purchased at bakeries with and without on-site workrooms and at supermarkets in all of Spain's autonomous communities. Salt content (g/100 g bread) was estimated by determining total sodium. In one subsample, mean salt content was estimated by determining chlorides; it was compared to previous data of 2008 salt content (chloride determination). RESULTS: the mean salt content was 2.08 g/100 g (SD: 0.32) with a minimum value of 0.30 and a maximum of 3.33. The mean salt content was similar in barraand baguette-type breads (2.09 g/100 g) and somewhat lower in wholemeal. The mean salt was 2.07 g/100 g in breads made with fresh dough and 2.12 g/100 g in breads made with frozen dough. The mean salt content (chlorides) was 1.64 g/100 g (SD: 0.42) in 2014 and 1.63 g/100 g (SD: 0.37) in 2008. This was not a significant difference (p = 0.428). CONCLUSIONS: the amount of salt in common bread in Spain remains stable from 2008.
Subject(s)
Bread/analysis , Sodium Chloride, Dietary/analysis , Cooking , Cross-Sectional Studies , Sodium, Dietary/analysis , Spain , Spectrophotometry, Atomic , Surveys and QuestionnairesABSTRACT
Introduction: excess salt intake is associated to the risk of cardiovascular diseases. Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of bread. Objective: to quantify the amount of salt in bread in Spain in 2014, and to compare it to the amount of salt in 2008.Methods: this cross-sectional study was conducted in Spain in 2014, and 1,137 loaves of bread (three types: barra, a Spanish style, similar in shape to a baguette; baguettes and whole meal) were purchased at bakeries with and without on-site workrooms and at supermarkets in all of Spains autonomous communities. Salt content (g/100 g bread) was estimated by determining total sodium. In one subsample, mean salt content was estimated by determining chlorides; it was compared to previous data of 2008 salt content (chloride determination).Results: the mean salt content was 2.08 g/100 g (SD: 0.32) with a minimum value of 0.30 and a maximum of 3.33. The mean salt content was similar in barraand baguette-type breads (2.09 g/100 g) and somewhat lower in wholemeal. The mean salt was 2.07 g/100 g in breads made with fresh dough and 2.12 g/100 g in breads made with frozen dough. The mean salt content (chlorides) was 1.64 g/100 g (SD: 0.42) in 2014 and 1.63 g/100 g (SD: 0.37) in 2008. This was not a significant difference (p = 0.428).Conclusions: the amount of salt in common bread in Spain remains stable from 2008
Introducción: el consumo excesivo de sal está relacionado con un mayor riesgo de enfermedades cardiovasculares. El pan es uno de los mayores contribuyentes a la ingesta de sal en España y es importante evaluar su contenido en sal. Objetivo: cuantificar la cantidad de sal en el pan en España en 2014 y compararla con la cantidad de sal que contenía en 2008. Métodos: este es un estudio transversal realizado en 2014. Se adquirieron 1.137 piezas de pan (barra o similar, baguette y pan integral) en panaderías con y sin obrador y en supermercados de todas las comunidades autónomas de España. El contenido de sal (g/100g de pan) se analizó mediante la determinación de sodio total. En una submuestra se estimó el contenido de sal mediante determinación de cloruros y se comparó con el contenido de sal con datos previos de 2008 (cloruros). Resultados: el contenido medio de sal fue 2,08 g/100 g (DE: 0,32), con un mínimo de 0,30 y un máximo de 3,33. El contenido medio de sal fue similar en barras y baguettes (2,09) y más bajo en pan integral. La media de sal fue de 2,07 g/100 g en pan elaborado con masa fresca y 2,12 g/100 g en pan de masa congelada. El contenido medio de sal medido mediante cloruros fue 1,64 g/100 g (DE: 0,42). La media de sal en resultados previos de 2008 era 1,63 g/100 g (DE: 0,37). La diferencia no fue significativa (p = 0,428). Conclusiones: la cantidad de sal en España permanece estable en los diferentes tipos de pan desde 2008
Subject(s)
Humans , Bread/analysis , Sodium Chloride, Dietary/analysis , Cooking , Cross-Sectional Studies , Spain , Spectrophotometry, Atomic , Surveys and QuestionnairesABSTRACT
Fundamentos: La prevalencia de sobrecarga ponderal ha aumentado especialmente en los niños y jóvenes. Se describe el diseño y métodos del estudio de evaluación del proyecto PERSEO, proyecto de promoción de hábitos de alimentación y actividad física saludable en medio escolar y entorno comunitario para prevenir la obesidad. Métodos: Se ha realizado un ensayo de intervención comunitaria con diseño cuasi-experimental. Participaron 67 colegios de Enseñanza Primaria (cursos 1º-4º) de 6 Comunidades Autónomas, Ceuta y Melilla, asignados a grupo de intervención (n=34 colegios) y control (n=33 colegios). El protocolo contemplaba mediciones antropométricas, análisis del consumo de alimentos y bebidas, actividad física habitual, sedentarismo y algunos factores determinantes. La intervención PERSEO, multicomponente, pretende conseguir un entorno escolar y familiar más favorable a la práctica de hábitos alimentarios y actividad física saludable en escolares de Enseñanza Primaria. Se implementó durante dos cursos escolares. Resultados: En el estudio participaron 13.216 escolares (6-10 años de edad) y sus familias. La tasa media de autorizaciones fue 95%. La tasa de respuesta de las familias 78,9%. En conjunto, la tasa de respuesta en la evaluación inicial del proyecto PERSEO fue 88,35%; completaron ambas fases de evaluación, inicial y final, el 80,37%. No se observaron diferencias significativas en las características antropométricas ni en la prevalencia de sobrepeso según el grupo asignado al inicio. Conclusiones: En el proyecto PERSEO se ha conseguido una alta tasa de participación. La implicación y el apoyo de las autoridades de Educación y Sanidad competentes en cada Comunidad Autónoma, además del gobierno Central, ha sido decisiva para lograr este nivel de participación e implicación (AU)
Background: Prevalence of overweight has increased especially in children and adolescents. This paper describes the design and methods of the evaluation study of the PERSEO Project, a Project aimed at the promotion of healthier eating and physical activity habits in schools and community with the final aim of obesity prevention. Methods: A community intervention trial has been conducted with a quasi-experimental design, involving 67 Primary schools (1st-4th grades) from 6 Autonomous Spanish Regions, Ceuta and Melilla, assigned to an intervention (n=34 schools) and control group (n= 33 schools). The study protocol included anthropometrical measures, food and beverage consumption, usual physical activity, sedentarism, as well as selected determinants. PERSEO is a multicomponent intervention aimed at creating friendly school and family environments supportive of healthier eating and physical activity practices among Primary school children. The project was implemented during two school years. Results: Some 13.216 Primary school children (6-10 yr.) and their families participated in the study. Among the families invited, 95% consented and agreed their children to participate in the project. The average response rate for families was 78,9%. Overall the response rate for children at baseline evaluation was 88,35% and 80,37% completed both, initial and final evaluation. There were no significant differences in anthropometrical characteristics and prevalence of overweight between the intervention and control group at baseline. Conclusions: A high participation rate was achieved in PERSEO Project. The implication and support of Regional Education and Health Authorities along the Ministries at the central government was capital to reach such a level of participation, support and involvement (AU)
